Mix the eggs and flour to make the pasta dough.

Once the dough is smooth and uniform, cover it and let it rest for about 30 minutes.

Meanwhile, prepare the tomato purée and sauté the spinach for a few minutes.

Mix the ricotta with cheese and a pinch of salt.

When everything is ready, fill the cannelloni, then cover with tomato sauce and béchamel sauce.

Bake for about 30 minutes at 400°F (200°C).